Thai chilli paste can be used in almost all Thai preparations which uses chilli paste. This is a home made recipe which can be prepared and store in fridge. It will stay fresh for ages !

Ingredients :

• 20 dry red chillies ( I’ve removed the seeds to adjust the heat )
• 1/2 tsp balachan or 2 tsp dry small shrimps
• 2 stick lemon grass chopped ( only the inner and bottom part )
• 5 small shallots or 1 small red onion cubed
• 1″ galangal ( optional )
• 1/2 ” ginger cubed
• 1 kafir lime leaf ( optional )
• 1 lime size fresh tamarind soaked in water or 1 table spoon tamarind pulp
• a pinch of salt

Method :

1. In a pan dry roast dry chilies.
2. 
3. Take it out and add the chillies into a blender.
4. Dry roast the onion, lemon grass ginger and galangal.
5. 
6. Dry roast  balachan too ( before roasting balachan make sure that you ventilate your kitchen properly or else whole house will smell like dry fermented fish ! )
7. 
8. Add everything to the blender and give a few pulses.
9. 
10. Add in the tamarind juice / pulp.
11. Blend it to fine paste. If more water is needed add in small quantities.
12. Place the same pan on fire and add 3 table spoon oil and heat it up.
13. 
14. Add the chilli paste and cook in low fire.
15. 
16. When the colour of the chilli has changed and the oil starts to flot switch off the fire and allow it to cool.
17. Store in air tight container and use as needed.

You may want to prepare this dish using Thai chilli paste :

Thai fried chicken in sweet and sour sauce

Thai chilli paste

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

A chilli paste for Asian curries !

Author: Seema Nair

Recipe type: Sauces

Cuisine: South-east Asian

Serves: 5

Ingredients

• 20 dry red chillies ( I've removed the seeds to adjust the heat )
• ½ tsp balachan or 2 tsp dry small shrimps
• 2 stick lemon grass chopped ( only the inner and bottom part )
• 5 small shallots or 1 small red onion cubed
• 1" galangal ( optional )
• ½ " ginger cubed
• 1 kafir lime leaf ( optional )
• 1 lime size fresh tamarind soaked in water or 1 table spoon tamarind pulp
• a pinch of salt

Instructions

1. In a pan dry roast dry chilies.
2. Take it out and add the chillies into a blender.
3. Dry roast the onion, lemon grass ginger and galangal.
4. Dry roast  balachan too ( before roasting balachan make sure that you ventilate your kitchen properly or else whole house will smell like dry fermented fish ! )
5. Add everything to the blender and give a few pulses.
6. Add in the tamarind juice / pulp.
7. Blend it to fine paste. If more water is needed add in small quantities.
8. Place the same pan on fire and add 3 table spoon oil and heat it up.
9. Add the chilli paste and cook in low fire.
10. When the colour of the chilli has changed and the oil starts to flot switch off the fire and allow it to cool.
11. Store in air tight container and use as needed.

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